Please wait a minute...
Food Qual Safet
Food Qual Safet
Research Articles     
Refrigeration temperature enhanced synergistic interaction of curcumin and 460 nm light emitting diode against Staphylococcus saprophyticus at neutral pH
Refrigeration temperature enhanced synergistic interaction of curcumin and 460 nm light emitting diode against Staphylococcus saprophyticus at neutral pH
Ziyuan Wang*, Lin Han*, Jie Liu* and Mingfei Yao**
*Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China **State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University.
 全文: PDF 
摘要： As considered highly resistant to antibiotics like mecillinam, the rise of Staphylococcus saprophyticus contamination of fresh foods and food processing environments necessitates the development of new antimicrobial approach for food safety control. This study aimed to investigate the synergistic effect of food grade curcumin (CUR) and blue light emitting diode (LED) on S. saprophyticus under different pH (pH 2.2-7.2) and temperatures (4 and 25 °C). The influence of other parameters, including CUR concentration, light dose and incubation time on the inactivation of S. saprophyticus were characterized. Results indicated that the combined treatment of CUR and blue light irradiation significantly (P < 0.05) reduced bacterial counts and the antimicrobial effect was in a CUR concentration and light dose-dependent manner. Moreover, refrigeration temperature (4 °C) significantly (P < 0.05) enhanced the antibacterial effect at neutral pH condition (6.2-7.2), resulting in approximately 6.0 log reductions. Under acidic condition (pH 2.2-5.2), there was no significant difference in bacterial population reduction between treatments at both temperatures. These finding proposed that synergistic interaction of curcumin and 460 nm LED under refrigerated temperature could enhance the inactivation of S. saprophyticus at neutral pH condition.
关键词： Curcumin;  light emitting diode;  pH;  refrigeration temperature;  Staphylococcus saprophyticus    
Abstract: As considered highly resistant to antibiotics like mecillinam, the rise of Staphylococcus saprophyticus contamination of fresh foods and food processing environments necessitates the development of new antimicrobial approach for food safety control. This study aimed to investigate the synergistic effect of food grade curcumin (CUR) and blue light emitting diode (LED) on S. saprophyticus under different pH (pH 2.2-7.2) and temperatures (4 and 25 °C). The influence of other parameters, including CUR concentration, light dose and incubation time on the inactivation of S. saprophyticus were characterized. Results indicated that the combined treatment of CUR and blue light irradiation significantly (P < 0.05) reduced bacterial counts and the antimicrobial effect was in a CUR concentration and light dose-dependent manner. Moreover, refrigeration temperature (4 °C) significantly (P < 0.05) enhanced the antibacterial effect at neutral pH condition (6.2-7.2), resulting in approximately 6.0 log reductions. Under acidic condition (pH 2.2-5.2), there was no significant difference in bacterial population reduction between treatments at both temperatures. These finding proposed that synergistic interaction of curcumin and 460 nm LED under refrigerated temperature could enhance the inactivation of S. saprophyticus at neutral pH condition.
Key words: Curcumin    light emitting diode    pH    refrigeration temperature    Staphylococcus saprophyticus
收稿日期: 2020-08-23 出版日期: 2021-06-20
通讯作者: Mingfei Yao     E-mail: mingfei@zju.edu.cn
服务　　
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章　　
Ziyuan Wang
Lin Han
Jie Liu
Mingfei Yao

引用本文:

Ziyuan Wang, Lin Han, Jie Liu, Mingfei Yao. Refrigeration temperature enhanced synergistic interaction of curcumin and 460 nm light emitting diode against Staphylococcus saprophyticus at neutral pH. Food Qual Safet, 10.1093/fqsafe/fyaa029.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa029    或    http://www.zjujournals.com/fqs/CN/Y2021/V5/I1/1

[1] Acácio Salamandane, Ana Carla Silva, Luísa Brito, Manuel Malfeito-Ferreira. Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)[J]. Food Qual Safet, 2021, 5(1): 1-9.
[2] 周丽萍, 王晔, 娄永江, 邵海涛, 李勇勇. Effect of aluminum stress on the quality of Enteromorpha prolifera based on SEM-EDX and FT-IR[J]. Food Qual Safet, 2021, 5(1): 1-7.
[3] 谢佳宏, 崔昊昕, 徐阳, 谢亮华, 陈卫. Delphinidin-3-O-sambubioside: a novel xanthine oxidase inhibitor identified from natural anthocyanins[J]. Food Qual Safet, 2021, 5(1): 1-10.
[4] 曾玲珍, 施莉丽, 林河通, 林育钊, 林毅雄, 王慧. Paper-containing 1-methylcyclopropene treatment suppresses fruit decay of fresh Anxi persimmons by enhancing disease resistance[J]. Food Qual Safet, 2021, 5(1): 1-8.
[5] 夏玲姿, 杨敏, 贺淼, 姜明哲, 秦畅, 魏智俊, 高海涛. Food emulsifier glycerin monostearate aggravates phthalates’ testicular toxicity by disrupting tight junctions’ barrier function in rats[J]. Food Qual Safet, 2021, 5(1): 1-9.
[6] Hyung Soo Kim, Dae Yong Jang, Ye Ji Koo, Eun Chul Pack, Seung Ha Lee, Dal Woong Choi. Safety assessment of condensed phosphate intake from fishery and processed marine food products in Korea with respect to gender, age, and region[J]. Food Qual Safet, 2021, 5(1): 1-9.
[7] 王新磊, 宋学博, 朱琳, 耿晓杰, 郑福平, 赵强忠, 孙啸涛, 赵东瑞, 冯声宝, 赵谋明. Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach[J]. Food Qual Safet, 2021, 5(1): 1-8.